Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.

　　

Ingredients

6 to 8 servings

　　1 tablespoon olive oil

　　1 large onion, chopped

　　2 cloves garlic, minced

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　6 medium potatoes, preferably a mealy variety like russet, peeled and diced

　　2 bay leaves

　　4 ounces vegan cream cheese, diced

　　1/2 cup firmly packed chopped fresh parsley

　　2 tablespoons minced fresh dill

　　1/4 cup quick-cooking oats

　　2 cups rice milk, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

　　

Step 2

Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.

　　

Step 3

Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.

　　

Step 4

Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.

　　

Step 5

Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 193

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 3g

　　

Step 11

Carbohydrate: 32g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 84mg

　　Vegan Soups and Hearty Stews for All Seasons